25 Jul 2015

This is Jamie Oliver's recipe for the classic mac and cheese in which he uses bay leaves and worchestershire sauce. I thought it sounded quite interesting so I gave it a go!

Quite simple, and you can add veges or meat to it according to your preference. I added a chopped up slice of leftover roast beef from dinner. I thought I had breadcrumbs but didn't, so I just went with a parmesan cheese topping.

Macaroni and Cheese

Pasta, doesn't have to be macaroni

20 gr butter

1 Tbsp flour

2 cloves garlic, peeled and finely sliced

1 bay leaf

1 cup milk

Grated cheese

Thyme

Worchestershire sauce

1/2 tsp nutmeg

Breadcrumbs

Parmesan cheese

1. Boil the pasta.

2. In a saucepan over low heat, melt the butter.

3. Add the flour and stir until it forms a paste.

4. Add the finely sliced garlic and bay leaf.

5. Whisk in the milk a little at a time.

6. Bring the sauce to a boil, until it thickens. You want it to be slightly on the watery side because it will thicken up more in the oven.

7. Take the pan off the heat and remove the bay leaf. Add as much grated cheese as you like and melt it in.

8. Add thyme and nutmeg, season it well and add a splash of worchestershire sauce.

9. Pour into an ovenproof dish, sprinkle breadcrumbs and parmesan cheese over top.

10. Bake at 220 C for 20 minutes.

I modified the recipe so it serves 2. Or actually 1 cause it was delicious.

Comfort food.

And to conclude,

If, in your teenage years you read all 4 books of The Sisterhood of the Travelling Pants, the you must. must. read this final one. It is happy. And it is sad.

12 Jul 2015

I made a whole bunch of mini cupcakes for my friend's wedding afternoon tea.Thank you Rachel for asking me to bake for your special day! What a privilege.
I've learnt some icing tips and techniques from YouTube- the best school in the world. That's where I learn how to cook, bake, decorate cakes, put on makeup, what fashion is trending etc.

I have this Wilton icing tip set from my auntie. In the middle is the nozzle which you attach to the outside of the piping bag so you can use the same icing bag and change nozzles easily. Brilliant, cause I used one type of icing and five different nozzles.

Here are the ones I used

Tip numbers from left to right: 7, 97, 106, 101 and 76

And this is the pattern each nozzle makes! Which one is your favorite?
Mine is the rose petals 2nd from right, using tip #101. It takes the longest to do, but you can agree that the result looks intricately beautiful. I think next time I will use two different color icing and give it an ombre effect.

To make the spiral on the leftmost, use a circular tip and pipe from the center outwards, making sure you hold the piping bag vertically.

You can achieve two different effects with the squiggly #97 tip, as seen in the photo. You can start from the centre and use one circular motion to cover the entire cupcake OR you can start from the centre and make a circle one by one going outwards each time.

To make the roses, hold the piping bag so that the fatter end of tip #101 is touching the cupcake. Make a single petal by sweeping in a half circle motion, going around the cupcake starting from the centre.

Finally, the cupcake on the most right is achieved by starting from the centre and going outwards in a circular motion.

4 Jul 2015

To commemorate America's Independence Day, I made (what I think is) an American meal.

The chilli recipe is adapted from Jamie Oliver's video. For my own I made it not spicy, but you can make it as spicy as you like with different Mexican chilli beans and adding chopped chilli. I found a pack of roasted spicy chicken thighs, so I broke it up into pieces and used it in this recipe.

It serves 2 for those of you who, like me this week, are cooking meals just for themselves.

One pot chilli

Olive oil, for frying

1 small carrot

1 celery stick

1/3 red onion

1/2 capsicum (I used a mixture of red, yellow/ orange)

Roasted chicken, broken up into pieces

1/2 can tomatoes

1/2 can chickpeas

1/2 can Mexican chilli beans

Spices: cumin, coriander, smoked capsicum

Salt and pepper

1. Chop vegetables into small cubes.

2. Heat a few tablespoons of olive oil in a pot.

3. Add chopped veges and fry until oil is absorbed.

4. Add chicken and continue frying.

5. Pour in canned tomatoes, chickpeas, chilli beans (add half a cup of water if necessary).

6. Stir and season with spices and salt and pepper.

7. Simmer for 45 minutes, stirring occassionally.

I've experimented and served this three delicious ways;

1. with brown rice,

2. on a toasted bun spread with cream cheese,

3. with cornbread, recipe below.

I have to say the cream cheese toasted bun with chilli is surprisingly delicious and is my favorite way of eating this chilli.

Cornbread

1/2 cup cornmeal

1/2 cup plain flour

1/2 Tbsp baking powder

1 1/2 Tbsp raw sugar
1 egg

1/2 cup milk

1/8 cup (30 ml) vegetable oil, I used rice bran oil

1. Mix all the dry ingredients together.
2. Add egg, milk and oil and whisk together until there are no lumps.
3. Grease an overproof dish with butter.
4. Bake at 180C for 15 minutes. The cornbread should have risen with little cracks on the top.

Serve with chilli, soup or eat by itself with a little butter.

And to conclude,

I am actually making a trip to LA this November with my family. Let me know of any must-dos there!